Chickpea and Chorizo Salad

• 3 cups chickpeas, cooked according to package directions and drained (measure after cooking)
• kosher salt
• 3 tablespoons extra virgin olive oil
• 3 tablespoons lemon juice
• 6 tablespoons fresh parsley, chopped
• 1 garlic clove, minced
• 3 ounces spanish chorizo, cut in 3/8-inch dice
• 1 green onion, chopped
• 3 tablespoons red bell peppers, chopped
• 6 cherry tomatoes, halved
• 12 pitted black olives

1. Soak and cook the chickpeas according to package directions; you'll need 3 cups of cooked chickpeas.
2. Alternatively, you can use canned, but these will contain additional salt.
3. Once the chickpeas are cooked and drained well, toss them with the salt, oil, and lemon juice; cover and let marinate at least 2 hours up to 24 (refrigerate).
4. Just before serving, mix in the remaining ingredients; add additional salt, if necessary.
5. Serve cold or room temperature.

chickpeas, kosher salt, extra virgin olive oil, lemon juice, fresh parsley, garlic, spanish chorizo, green onion, red bell peppers, cherry tomatoes, black olives

Taken from www.food.com/recipe/chickpea-and-chorizo-salad-471751 (may not work)